Spicy Barilla® Mezzi Rigatoni

Recipe courtesy of Christopher Lee
Sponsor: Barilla for Professionals

Servings: 4

Ingredients

• 1 lb Barilla^® Mezzi Rigatoni
• ½ c extra-virgin olive oil
• 3 sweet sausage links, removed from casing
• ½ c small dice onion
• 3 cloves garlic, minced
• 1 tsp chili flakes
• ½ c white wine
• 8 whole peeled San Marzano tomatoes
• ½ c cream
• 1 c frozen peas
• 4 basil leaves, torn
• 1 c grated Parmigiano-Reggiano

Directions

1. Cook the Barilla Rigatoni in boiling salted water for 8 minutes. Drain.
2. Heat a large saucepan over medium heat. Add the oil and crumble the sausage into the pan. Sauté until golden.
3. Add the onions, garlic and chili flakes. Sauté for 2 minutes.
4. Add the wine and reduce to almost dry.
5. Crush the tomatoes into the pan and add the cream. Cook for about 10 minutes, or until the sauce starts to thicken.
6. Add the pasta to the sauce along with the peas and basil. Simmer until the sauce thickens. Add pasta water to loosen as needed.
7. Portion pasta into a bowl and garnish with Parmigiano.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley